48results about How to "Has the effect of nourishing the stomach" patented technology

The invention discloses a preparation method of a low-alkali stomach-invigorating preserved egg. The preparation method comprises the following steps: step one, picking fresh duck eggs, cleaning, wiping the duck eggs, cleaning duck eggs by liquor (38 degrees), drying, and saving duck eggs for later use; step two, preparing a pickling agent; step three, pickling: soaking duck eggs into the pickling agent prepared in the step two, then transferring duck eggs and pickling agent to a pot, sealing the pot, carrying out pickling for 30 to 40 days at a temperature of 20 to 25 DEG C to obtain pickled duck eggs; step four, drying, sterilizing, and packing: drying the pickled duck eggs in the air, sterilizing the duck eggs for 1 to 3 minutes at a temperature of 130 to 160 DEG C, cooling to the room temperature, painting a layer of fresh-keeping membrane on the surface of duck eggs, and then carrying out vacuum packaging. The obtained preserved egg is low in alkali content and has the functions of invigorating and nourishing the stomach.

The invention relates to a millet stomach-nourishing moon cake, which is prepared by using the following raw materials in parts by weight: 300-320 parts of wheat flour, 10-20 parts of protein powder, 20-30 parts of millet, 50-60 parts of pumpkin, 50-60 parts of white gourd, 8-10 parts of black tea, 40-50 parts of rice wine, 4-5 parts of Poria cocos, 5-6 parts of black date, 4-5 parts of glasswort, 4-5 parts of inner membrane of chicken gizzard, 4-5 parts of cardamon fruit, 4-5 parts of lavender, 5-6 parts of debark peony root, 4-5 parts of Chinese taxillus herb, 3-4 parts of grape seed, 3-4 parts of shepherd's purse root, 60-70 parts of white granulated sugar, 40-50 parts of table salt and a proper amount of sesame oil and water. The millet stomach-nourishing moon cake provided by the invention has the advantages that since the millet, the pumpkin and the white gourd are used as moon cake filling, the moon cake has very good efficacies of nourishing the stomach and beautifying the skin; since the white gourd has an effect of reducing fat, the moon cake can take a certain effect of slimming; since extract of traditional Chinese medicinal materials such as the Poria cocos, the black date and the inner membrane of chicken gizzard are specially added, the moon cake has a certain efficacy of nourishing the stomach and is suitable for eating by people with an uncomfortable stomach.

The invention relates to a medicament for treating lymphedema and venous edema. The medicament is mainly prepared from the following raw material medicaments in part by weight: 20 to 40 parts of lightyellow sophora root, 5 to 15 parts of figwort root, 5 to 15 parts of root of red-rooted salvia and 5 to 15 parts of ginger. The invention also discloses application of the medicament for treating the lymphedema and the venous edema. The invention belongs to a Chinese medicinal compound preparation, and the compatibility meets the principle of monarch, minister, assistant and guide of Chinese medicaments. Pharmacodynamic experiments prove that the medicament can obviously reduce the lymphedema and the venous edema of patients, and prevent and treat skin tissue infection, hyperblastosis of skin and hypoderm and fibrosis complication. The lightyellow sophora root, the figwort root and the root red-rooted salvia in the medicament for treating the lymphedema and the venous edema have obvious synergistic effects; the ginger can reduce coldness of the medicaments; and fructus amomi has the effects of nourishing stomach. Therefore, the medicament reduces the side effects of stomach discomfort when improving curative effects. The medicament has small side effects, is suitable for long-term use, and is the safe and effective medicament for treating the lymphedema.

The invention provides stomach-nourishing tea. The tea is prepared from the following active pharmaceutical ingredients: 8-12g of dendrobium, 8-12g of dahurian angelica root, 4-6g of cuttlebone and 4-6g of baical skullcap root. A preparation method of the tea comprises the steps of weighing the ingredients according to the weights of the active pharmaceutical ingredients, grinding the ingredients into fine powder respectively, mixing the powder and putting the mixture into tea bags, thus obtaining the tea. The tea has the advantages that the tea has the function of nourishing stomachs, is simple and convenient to take and does not have toxic or side effect.

The invention relates to a ham Zongzi and a processing technology thereof. The ham Zongzi is prepared from the following raw materials by weight: 100 to 300 parts of glutinous rice, 7 to 21 parts of ham, 10 to 30 parts of oil, 0.5 to 1.5 parts of monosodium glutamate, 0.2 to 0.6 part of salt, 1 to 3 parts of white sugar, 4 to 12 parts of Micong (a kind of chive) and 8 to 24 parts of carrots. The processing technology for the ham Zongzi comprises the following successive steps: pretreatment of bamboo leaves; pretreatment of Micong (a kind of chive) and carrots; pretreatment of glutinous rice; mixing of rice materials; preparation of a raw Zongzi; preparation of a cooked Zongzi; precooling; quick-freezing; and warehousing and refrigeration. The invention has the following advantages: with the processing technology in the invention, the cooking time for the raw Zongzi can be shortened, so the sensory and flavor quality of the ham Zongzi can be improved, the phenomenon of retrogradation of the ham Zongzi can be alleviated, and the viscosity and gelling properties of the Zongzi can be enhanced; meanwhile, the processing technology substantially reduces the deterioration rate of the ham Zongzi, so economic benefits are increased.

The invention relates to meal replacement powder for nourishing the stomach and controlling energy and a preparation method thereof. The meal replacement powder comprises the following raw material components in parts by weight: 60-70 parts of rice, 10-20 parts of inulin, 2-4 parts of black rice, 1.5-2.5 parts of coix seeds, 1.0-3.0 parts of tuckahoe, 1.0-2.0 parts of red jujubes powder, 0.5-1.5 parts of hericium erinaceus, 0.8-1.2 parts of Chinese yams, 0.5-2.0 parts of oat beta-glucan and 0.9-1.1 parts of white hyacinth beans. The meal replacement powder prepared by selecting multiple kindsof nutrient-rich substances as the raw material components is balanced in nutrients, convenient to eat and beneficial to promotion of digestion and absorption of the gastrointestinal tracts, can comprehensively improve the nutrients of daily meal and can help diabetic patients to control blood sugar and achieve the effect of controlling energy.

The invention discloses Macadamia nuts having taste of maple sugar and honey, and a making method of the Macadamia nuts having taste of maple sugar and honey. The Macadamia nuts having taste of maple sugar and honey comprise the following raw materials in parts by weight: 200-300 parts of Macadamia nuts, 10-20 parts of mixed syrup, 5-10 parts of honey and 5-10 parts of maple tree syrup, wherein the mixed syrup comprises 100-150 parts of water, 20-30 parts of maple tree syrup, 100-140 parts of white granulated sugar, 30-50 parts of honey, 30-50 parts of malt syrup and 10-30 parts of edible salt. According to the Macadamia nuts having taste of maple sugar and honey disclosed by the invention, the outer surfaces of the Macadamia nuts are coated with sugar in a layering manner, so that the layering feeling of mouth feel is high; and through wrapping treatment, a layer of uniform protective layer can be formed on the surfaces of the Macadamia nuts, so that oxygen can be separated, and fat is prevented from rancidity to produce unpleasant rancid odor.

The invention discloses a hericium erinaceus health care honeycomb element and belongs to the food technical field. The hericium erinaceus health care honeycomb element is made of honeycomb extraction solution dry substances, honey, beewax, bee afterbirth, propolis, bee pollen and hericium erinaceus, and specifically, the hericium erinaceus health care honeycomb element is made of, in percentage by weight, 1-2% of the honeycomb extraction solution dry substances, 80-85 % of the honey, 1-3% of the beewax, 1-2% of the bee afterbirth, 3-5% of the propolis, 1-1.5% of the bee pollen and 1-1.5% of the hericium erinaceus. The process flow of the hericium erinaceus health care honeycomb element is simple; beneficial substances in a honeycomb can be extracted conveniently; the honeycomb element generated with other nutrient substances being combined has a very good prevention effect on various rhinitis, hyperlipidemia, colonitis and various chronic inflammatory diseases and the like; and meanwhile, added with the hericium erinaceus, the honeycomb element has very good stomach-nourishing and spleen-tonifying health care effects.

The invention provides a making technology of physalis minima noodles for stimulating appetite and nourishing the stomach. The making technology comprises the following steps of preparing materials, performing thorough cleaning, and dicing carrots, fresh kidney beans, potatoes, Chinese yams, onions, tomatoes for standby application; preparing materials; performing stir-frying; performing frying, and cleaning a pot used in the third step; preparing soup, and when the water is boiled over, obtaining sour soup for standby application; preparing the finished products, finally adding pepper powder, chives and caraway, and performing secondary stirring so as to obtain the physalis minima noodles. The physalis minima noodles are sour, fragrant, hot and oily but not greasy in flavor, appropriate in temperature, white in color, delicious in taste, sour and delicious in mouth feel, particularly have the efficacy of removing summer-heat and stimulating the appetite after being eaten in summer, become best foods in summer, are unique in taste, and are one of best features in some places. Needle mushrooms and the carrot dices are added, so that some vitamins are complemented for human bodies, and the physalis minima noodles are not single in taste, conform to eating habits of people of all ages, and are broad in scope. The physalis minima noodles are clean in physalis minima soup each time, and are safe to eat.

The invention provides a production process of dried bean curd capable of nourishing the stomach. The production process comprises the following steps: processing traditional Chinese medicines such ashericium erinaceus, red dates, Chinese wolfberry fruits and codonopsis roots into powder, spraying the traditional Chinese medicine powder onto marinated dried bean curd, and taking honey as an adhesive so as to obtain the dried bean curd with the efficacy of nourishing the stomach. Besides, because of the special fragrance of the traditional Chinese medicines and the honey, the dried bean curd is unique in flavor. The production process is simple in steps, high in practicability and good in controllability. According to the dried bean curd manufactured by the process, people can obtain abundant nutrients of the dried bean curd while eating the dried bean curd, and simultaneously, the dried bean curd has the effect of nourishing the stomach so as to achieve a good dietary therapy effect,and the dried bean curd is very beneficial to human bodies through long-term consumption.

The invention discloses a preparation method of a stomach-nourishing steamed bun. The method comprises the following steps: leaching a mixed raw material containing hericium erinaceus, liquorice, poria cocos, semen ziziphi spinosae and hawthorn in water to obtain a leaching liquid; soaking fermented sour dough into the leaching liquid, mixing with wheat flour and fermenting; after fermentation is ended, adding the wheat flour, pant extract compound flour and water, kneading the dough, molding and proofing; and after proofing is ended, steaming to obtain a finished product stomach-nourishing steamed bun, wherein the plant extract compound powder is prepared from a kelp extract, an aloe extract and a polygonatum odoratum extract. The steamed bun prepared by the method has the stomach-nourishing function; and the problems that the stomach-nourishing steamed bun in the prior art is small in size, poor in taste and dark in skin are solved.

The invention discloses a method for producing a vinegar candy. The method comprises the following steps of: (1) pre-treating red dates, (2) preparing materials, (3) boiling, (4) cooling down and (5) shaping. By using the method, both the flavor of a candy is maintained, and the vinegar taste is added into the candy, so that the health-care effect of the edible vinegar and the stomach nursing effect of the red dates are achieved. Furthermore, the vinegar candy is red and bright in color, sour, sweet and tasty, convenient to eat, applicable to both the old and the young, and is a novel candy of daily foods of people.

The invention provides a making method of fermented water spinach cookies. The method includes the steps that water spinach at the growth later stage is selected, the water spinach is completely washed and put in a fermentation container for fermentation, dietary fibers in the water spinach are removed after fermentation is completed, crushing and puffing are carried out, water spinach ultra-fine powder is obtained, the water spinach ultra-fine powder is mixed with baking soda, ammonium bicarbonate and sweet potato starch, dough is made, the dough is made into cookie blanks, the cookie blanks are baked, and the water spinach cookies are obtained. Firstly, the water spinach at the growth later stage is fermented, starch and saccharide in the water spinach are converted into yeast and amino acid beneficial for human body absorption, the taste and nutritional ingredients of the water spinach are improved, the dietary fibers contained in pulp of the fermented water spinach are more easily removed, and the water spinach is converted into fine nourishment from coarse grain food. The process is simple, good continuity is achieved, and the development trend of modern production and management is met.

The invention discloses an edible silkworm product comprising a folium mori dish, folium mori cake and a folium mori drink. The folium mori dish is prepared from the following raw materials in parts by weight: 200-500 parts of folium mori, 8-12 parts of ginger, 12-18 parts of chili and 5-8 parts of seasoning. The folium mori cake is prepared from the following raw materials in parts by weight: 400-600 parts of flour, 100-150 parts of folium mori powder, 220-280 parts of water, 5-8 parts of yeast and 10-20 parts of sugar. The folium mori drink is prepared from the following raw materials in parts by weight: 3-5 parts of folium mori and/or mulberry fruit, 4-6 parts of radix astragali, 3-5 parts of dried ginger, 1-2 parts of brown sugar, 0.4-0.6 part of flos carthami, 1-2 parts of red dates, 1-3 parts of cortex cinnamomi, 0.4-0.6 part of pericarpium citri reticulatae, 1-2 parts of red beans, 1-3 parts of poria cocos, 2-4 parts of hericium erinaceus, 1-3 parts of rhizoma polygonati, 2-3 parts of coix seeds, 1-2 parts of black sesame seeds and 1-2 parts of fructus lycii. According to the present invention, the stomach nourishing materials such as folium mori, radix astragali, dried ginger and hericium erinaceus are proportioned to prepare the stomach nourishing product that facilitates flexible consumption of folium mori after being decocted into the liquid mixture preparation.

The invention provides a novel rice milk production method for making instant rice noodles. The novel rice milk production method comprises the following raw materials in parts by weight: 75-90 partsof rice, 3-5 parts of red glutinous rice, 5-15 parts of cereals, 3-5 parts of hericium erinaceus, 3-5 parts of spinach, 3-5 parts of carrot powder, 5-8 parts of pumpkin powder, 2-3 parts of walnuts, 1-3 parts of poria cocos, 2-3 parts of bamboo leaves and 2-3 parts of radix scutellariae. According to the rice milk production method, the produced rice milk is richer in nutrition and has the effectsof nourishing the stomach and clearing away heat and toxic materials, so that the rice noodles made from the rice milk have a dietary therapy function and are more suitable for being used in summer;and the raw materials are fully sterilized before being ground, so that breeding of bacteria in the later production process is reduced, and sterilization can be more thorough during later processingof the rice noodles.

The invention relates to the technical field of health-care tea, especially to a Houttuynia cordata scented tea and a preparation method thereof. According to the invention, Houttuynia cordata and black tea are combined, and chrysanthemum flowers, honeysuckle flowers, roses, peach blossoms, jasmine flowers, lotus leaves and mint are added; and compared with a traditional decoction obtained by decocting Houttuynia cordata, the Houttuynia cordata scented tea provided by the invention is greatly improved in taste. As for the preparation method, the fresh leaves of Houttuynia cordata and the freshleaves of black tea are subjected to mixing, withering and fermentation, fermentation time is appropriately extended, and fermentation temperature is increased, so tea polyphenol is further oxidized,and the obtained oxidation product can promote digestion of human beings, neutralizes the coldness of Houttuynia cordata and has a mild warming property instead; so the Houttuynia cordata scented teahas the effect of nourishing the stomach, and is applicable as a health drink for long-term drinking.

The invention discloses a water glass and relates to the field of living goods. The water glass comprises a water glass body, wherein a fluorescent mark is arranged on the upper left of the water glass body, a graduated scale is arranged at the middle of the outer surface, a thermometer is arranged on the lower right, and a bulge is arranged at the bottom; a hollow structure is arranged at the bottom of the water glass body; a magnetic energy ring is arranged in the hollow structure; the fluorescent mark on the water glass can help people find the water glass at night and also can emit beautiful fluorescent light to improve the beauty of the water glass; meanwhile, since the magnetic energy ring is arranged at the bottom of the water glass, the magnetized water has a stomach nourishing function and is good for the health of people by often drinking; and the water glass is simple in structure and good for health and deserves promotion.

The invention discloses stomach-nourishing sour tea. The sour tea is prepared from the following raw materials in parts by weight: 200-210 parts of pu'er tea, 2-3 parts of white vinegar, 10-11 parts of aloe, 2-3 parts of fructus aurantii immaturus, 4-5 parts of endothelium corneum gigeriae galli, 1-2 parts of Chinese yam, 3-4 parts of poria cocos, 12-14 parts of table salt, 5-6 parts of white granulated sugar, 2-3 parts of lactobacillus and a proper amount of a calcium chloride aqueous solution having a concentration of 0.5 percent. The sour tea has rich fragrance and fresh flavor; the pu'er tea is fermented, the content of amino acid essential to human bodies is increased, the bitter taste of the pu'er tea can be alleviated due to soluble sugar accumulation in the fermenting process, and the pu'er tea is prevented from becoming soft and is kept to be crisp and tender in the pickling and fermenting process after the pu'er tea is soaked in the calcium chloride aqueous solution. Furthermore, multiple traditional Chinese herbal medicinal materials are added, so that the sour tea has an effect of nourishing stomach.